Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

Enjoy a hearty plate of crispy oven-baked sweet potato wedges, paired with smoky, crisp bacon and a luscious, creamy cashew cheese blend enhanced with tangy nonfat Greek yogurt. Topped with perfectly poached eggs, this dish offers a delightful mix of textures and savory flavors - a satisfying and nourishing meal whether for breakfast, lunch, or dinner.

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NUTRITION

483kcal
Protein
29.4g
Fat
23.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Bacon (28g total)

1/4 cup Raw Cashews (28g)

1/4 cup Nonfat Greek Yogurt (61g)

2 large Eggs (approx. 100g total)

Olive Oil Cooking Spray

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

  • 2

    Wash and scrub the sweet potato. Cut it into evenly sized wedges. Toss the wedges with a light spray of olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato wedges on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until crispy on the outside and tender inside, turning halfway through for even cooking.

  • 4

    While the wedges are baking, cook the bacon in a skillet over medium heat until it reaches your desired level of crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess oil, then crumble into smaller pieces.

  • 5

    Prepare the cashew cheese by blending the raw cashews with nonfat Greek yogurt, lemon juice, a pinch of salt and pepper, and a splash of water as needed to achieve a smooth and creamy consistency. Adjust seasoning to taste.

  • 6

    In a small pot, poach the eggs: bring water to a gentle simmer, add a dash of vinegar, and crack each egg into a small bowl before gently sliding into the water. Poach for about 3-4 minutes for runny yolks, then remove with a slotted spoon and season with salt and pepper.

  • 7

    Assemble your plate by placing the crispy sweet potato wedges as the base. Drizzle generously with the creamy cashew cheese, sprinkle the smoky bacon crumbles on top, and finally, add the poached eggs.

  • 8

    Serve immediately while warm and enjoy the delightful combination of crispy, smoky, and creamy flavors.

Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Smoky Bacon and Creamy Cashew Cheese

Enjoy a hearty plate of crispy oven-baked sweet potato wedges, paired with smoky, crisp bacon and a luscious, creamy cashew cheese blend enhanced with tangy nonfat Greek yogurt. Topped with perfectly poached eggs, this dish offers a delightful mix of textures and savory flavors - a satisfying and nourishing meal whether for breakfast, lunch, or dinner.

NUTRITION

483kcal
Protein
29.4g
Fat
23.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

2 slices Bacon (28g total)

1/4 cup Raw Cashews (28g)

1/4 cup Nonfat Greek Yogurt (61g)

2 large Eggs (approx. 100g total)

Olive Oil Cooking Spray

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

  • 2

    Wash and scrub the sweet potato. Cut it into evenly sized wedges. Toss the wedges with a light spray of olive oil, salt, and pepper.

  • 3

    Arrange the sweet potato wedges on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until crispy on the outside and tender inside, turning halfway through for even cooking.

  • 4

    While the wedges are baking, cook the bacon in a skillet over medium heat until it reaches your desired level of crispiness. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess oil, then crumble into smaller pieces.

  • 5

    Prepare the cashew cheese by blending the raw cashews with nonfat Greek yogurt, lemon juice, a pinch of salt and pepper, and a splash of water as needed to achieve a smooth and creamy consistency. Adjust seasoning to taste.

  • 6

    In a small pot, poach the eggs: bring water to a gentle simmer, add a dash of vinegar, and crack each egg into a small bowl before gently sliding into the water. Poach for about 3-4 minutes for runny yolks, then remove with a slotted spoon and season with salt and pepper.

  • 7

    Assemble your plate by placing the crispy sweet potato wedges as the base. Drizzle generously with the creamy cashew cheese, sprinkle the smoky bacon crumbles on top, and finally, add the poached eggs.

  • 8

    Serve immediately while warm and enjoy the delightful combination of crispy, smoky, and creamy flavors.